Jelly Thumbprints

By Joelene

Makes 68 cookies.

Ingredients

• 4 sticks (2 cups) butter, softened
• 6 egg yolks, room temperature
• 1 cup sugar
• 4 cups flour
• Zest of 1 lemon
• 1/4 tsp salt
• 3 Tbsp grape jelly

Preparation

Step 1

Heat oven to 350° F. Combine the butter, egg yolks, and sugar in a large bowl; beat with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low; slowly beat in flour, zest and salt just until blended.

Roll scant teaspoonfuls of dough into tiny balls; place balls on lightly greased baking sheets. Make indentations in balls with the smallest end of a melon baller or your finger or thumb dipped in flour, being careful not to poke through the dough. Fill indentations with jelly.

Bake until edges begin to lightly brown, about 15 minutes. Remove from sheet to wire rack; cool 30 minutes.